Sean, I don't have any experience with prime grade rib roasts but at 250 I'd make my first temp check at 60 minutes in, unless you have a remote temp probe as was suggested. Alternatively, one of the old-fashioned meat therms designed to sit in the roast during cooking will work just fine. Since you'll have a decent-sized roast for 10 people (are you going bone-in or boneless?) you'll have a good window for resting, probably at least 30 minutes or more if you tent it with foil.

Yes, the guru has a meat probe. I can program the computer to hold the meat once it hits the target temp. I am going to do a bone-in, but have the butcher cut the bones off the roast, but cook it as if bone in and serve the ribs on the side. I think the bones will be the best part!!!!!

I have a DigiQ DX2 system with the biggest fan with both meat and pit probes. Its kind of cheating, but I can keep the temp of my UDS at 225 for 18hrs without having to refuel. Which means great pulled pork or brisket.

I was thinking probably 15-20 min/lb for medium rare???? I am planning on at least a 30 minute rest.

I wouldn't go nuts on Prime grade if I can get Angus or a nice Choice cut for considerably less. The cut itself usually is generously marbled. My favorite technique of late is low and slow (250F) to 120F internal (wireless thermometer) and hit it with a weed burner at the end to get a crust. Keeps it rosy red end-to-end with a nice crispy fat layer on the outside, and gets some nice wood flavor.

Last edited by phillyjazz on Sat Dec 08, 2012 8:17 am, edited 1 time in total.

Sean, I don't have any experience with prime grade rib roasts but at 250 I'd make my first temp check at 60 minutes in, unless you have a remote temp probe as was suggested. Alternatively, one of the old-fashioned meat therms designed to sit in the roast during cooking will work just fine. Since you'll have a decent-sized roast for 10 people (are you going bone-in or boneless?) you'll have a good window for resting, probably at least 30 minutes or more if you tent it with foil.

Just to add a little fuel to the fire. For Christmas day dinner, I usually feed about 10+ off a 7 Bone Rib Roast. Seeing as 7 ribs is the largest roast that can be called a "Rib Roast", I buy the whole piece and just have the butcher take off the chine bone for easier slicing. I have experimented with so many different ways of cooking this cut and would not want to take the chance of screwing dinner up for my wife, sons, daughters and their spouses, that I have stuck to the following tried and true.

Oven at 350, roast slightly cooler than room temp. rub the roast with gravy master or kitchen bouquet, sprinkle with sea or kosher salt, black pepper, onion and a little garlic powder. Roast at 350 for 2 1/2 hours, let it sit for for additional hours, always perfect. Here are some pics of a 5 bone roast I made.

I wouldn't go nuts on Prime grade if I can get Angus or a nice Choice cut for considerably less. The cut itself usually is generously marbled. My favorite technique of late is low and slow (250F) to 120F internal (wireless thermometer) and hit it with a weed burner at the end to get a crust. Keeps it rosy red end-to-end with a nice crispy fat layer on the outside, and gets some nice wood flavor.

I'm with Philly on this , except I smoke till 110F or so & finish in preheated 450F oven for a few minutes to crisp the surface, I might have to get a weedburner

I don't think you can go wrong with onion, garlic and rosemary. I have a rub that has salt, onion and garlic powder, pepper, and dry mustard. Using that with the addition of some fresh rosemary from the garden will make for a great prime rib.